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S. cerevisiae • cerevisiae
Albariño, Rosé
Selected by the INRA for very low to no SO2 or H2S production. Produces ethyl and acetate fruity esters (strawberry, pineapple,citrus notes) in white and rosé wines without spoiling varietal aromas. The pure expression of the fruit is emphasized by the yeast’s ability to reduce acetaldehyde formation, while limiting sulfite production. Fermaid O is recommended for nutrition.
IOC Be Fruits™ has a short lag phase, low nutrient requirements, an alcohol tolerance of 14% (v/v) and low VA production. Optimal conditions for fruity ester expression are must/juice that is clarified (20–80 NTU) and fermentation temperatures between 12–15°C(54–59°F).